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Bake a batch of these sweet, sticky buns with a hint of lemon. They’re perfect for afternoon tea.
Ingredients
Preparation method
Ingredients
- 250g/9oz strong white flour, sifted
- 250g/9oz plain flour, sifted
- 125ml/4fl oz warm water
- 125m/4fl oz warm milk
- 1 x 7g/¼oz sachet fact-action dried yeast
- 2 tsp fine sea salt
- 50g/2oz caster sugar
- 1 lemon, zest only
- 1 free-range egg, beaten
- 50g/2oz butter, cut into cubes
- vegetable oil, for greasing
Preparation method
- Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough.
- Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic.
Technique: How to knead bread dough
Watch technique1:58 mins - Lightly oil a bowl with a little of the vegetable oil.
- Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
- Lightly grease two baking trays.
- Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes.
Technique: Knocking back
Watch technique0:43 mins - Preheat the oven to 220C/425F/Gas 7.
- Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack.
- Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth.
- Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened.
INGREDIENTS
DIRECTIONS
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
DIRECTIONS
- STEP 1Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- IN THIS STEP:
- How to Measure Flour
- STEP 2Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- STEP 3Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
This is a recipe for Sri-Lankan Sugar buns that taste as good as it looks. It brings back memories and I'm sure that you will LOVE it!
Enjoy
Enjoy